Soba Noodles with Chicken and Vegetables

Soba Noodles with Chicken and Vegetables

Donna A
Edited on Jul 05, 2009

This is a light healthy dish for any occasion, Lunch or Dinner. Fast and easy. Serves 6 (1-1/3 cups noodle mixture and 1/2 teaspoon seeds equal 353 calories


1/2 cup fat free, less soidum chicken broth
3 tablespoons low sodium soy sauce
2 tablespoons oyser sauce
2 tablespoon mirin (sweet rice wine)
1 (12 ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite size pieces
2 large zucchini, cut into julienne strips (about 2 cups)
1 large carrot, cut into julienne strips
1 tablespoon sesame seeds, toasted


Combine first 5 ingredietns in a small bow. Prepare noodles according to package direction, omitting salt and fat. Drain and rinse with cold water; drain. Heat oil in a large nonstick skillet over medium high heat. Add garlic, ginger, and chicken to pan; saute for 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until throughly heated, tossing well. Sprinkle with sesame seeds.

Not a NESTLÉ®-tested recipe.

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